Utilization of a continuous flow system to evaluate the parameters of the baru pulp fermentation process for the production of alcoholic beverage
In the present work, it was evaluated the fermentation process of the pulp of baru, to obtain alcoholic beverage, correlating the growth of the microorganisms consonant to the time, with the consumption of substrate and the production of alcohol. This monitoring was carried out using a continuous flow system with conductometric detection. The time of degradation of the sugars constituents of the pulp of baruwas evaluated, in accordance with the microorganism activity. The studies were carried out using bread yeast as a test microorganism.